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Tomato and Basil Oil Soup

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Serves: 4

45ml / 3 tbsp olive oil
1 red onion, chopped
6 garlic cloves, chopped
300ml / 1/2 pint white wine
150ml / 1/4 pint water
12 plum tomatoes, quartered
2 x 400g / 14 oz cans plum tomatoes
2.5ml / 1/2 tsp sugar
1/2 ciabatta loaf
salt and ground black pepper
basil leaves, to garnish

For the basil oil:
115g / 4 oz basil leaves
120ml / 4fl oz olive oil


For the basil oil, process the basil and oil in a food processor or blender to make a paste. Line a bowl with muslin (cheesecloth) and scrape the paste into it. Gather up the muslin and squeeze firmly to extract all the oil. Set aside.

Heat the oil in a large pan and cook the onion and garlic for 4-5 minutes until softened. Add the wine, water, fresh and canned tomatoes. Bring to the boil, reduce the heat and cover the pan, then simmer for 3-4 minutes. Add the sugar and season well with salt and black pepper. Break the bread into bite-sized pieces and stir into the soup.

Ladle the soup into bowls. Garnish with basil and drizzle the basil oil over each portion.

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